Peach Crisp Recipe (With Fresh Peaches)
Homemade peach crisp is the perfect summer treat. It’s easy to make, and you can’t beat the taste of fresh peaches covered in a crispy, crumbly, cinnamon and brown sugar crust. This recipe makes the best peach crisp and is one of my favorite easy summer desserts!
What do I need to make peach crisp?
This is a fairly simple recipe to make. In terms of tools and equipment, all you’ll need are two mixing bowls and an 8″x8″ or 10″x7″ baking dish. You’ll also need the following ingredients.
Fresh peaches.
If your fresh peaches are still hard, place them in a brown paper bag and leave them on the counter for a day. Tossing a banana into the bag will speed up the ripening process even more!
One of the best parts about this peach crisp is that you don’t have to remove the skins from the peaches before you cut them. This saves you a lot of time and effort. As the peach crisp cooks, the skins break down until you won’t be able to taste them anymore.
You will still see a few red flecks in your cobbler from the remaining skin, so feel free to peel your peaches if you want to. The easiest way to remove the skin from peaches is to boil them in water for 30 seconds before dunking them in ice-cold water. This allows the skin to slip right off.
Protip: Using frozen peaches.
It’s definitely worth learning how to freeze peaches because peaches lose their freshness quickly. Thankfully, you can use frozen peaches to make dessert recipes such as this one. If using frozen peaches, allow them to defrost in the fridge and drain any excess liquid prior to baking.
Other crisp filling ingredients:
You’ll also need lemon juice, cornstarch, brown sugar, and almond extract to make the filling for this peach crisp with fresh peaches. If you don’t keep almond extract in your pantry, vanilla extract will substitute just fine.
Crisp topping.
The topping for this crisp is a blend of old-fashioned oats, all-purpose flour, cinnamon, coconut oil, and salt. This peach crisp recipe makes more topping than you might think you’ll need. Trust me when I say it’s worth it to use what the recipe calls for. It’ll make a super thick, super crumbly topping to your crisp that everyone will love!
Protip: Topping it all off.
This peach crisp is delicious when served with a scoop of vanilla ice cream, some Cocowhip, or a dollop of whipped cream.
How do I make peach crisp?
This is such an easy peach crisp recipe that comes together quickly. To make this peach crisp recipe:
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- Remove the peach pits and dice your ripe peaches.
- Mix the diced peaches with brown sugar, lemon juice, cornstarch, and almond extract in a large bowl.
- Combine the brown sugar, oats, flour, cinnamon, salt, and coconut oil in a separate bowl.
- Pour the peach filling into your baking pan.
- Sprinkle or crumble the oat and flour mixture over the top of the peach filling.
- Bake in a preheated oven for 45-50 minutes until the filling bubbles up through the topping and the topping is nice and golden brown.
Why is my peach crisp soggy?
An important step in cooking peach crisp is letting it cool after it comes out of the oven. Cooling allows the crisp to solidify slightly, gelling together. Your peach crisp should sit for at least 15 minutes after cooking to prevent it from being soggy when you slice into it.
If your leftover peach crisp is soggy, then the culprit is once again not letting it cool enough. Before sticking your crisp in the refrigerator, you need to make sure it’s fully cooled.
Protip: Cobblers, crisps, and buckles, oh my!
There is a whole world of delicious fruit desserts out there! Here’s the difference:
A crisp—like this peach crisp—uses an oat and streusel topping with no base, making it a fruit-forward dessert.
Cobblers use dough to form a base for the fruit filling, with more dough dropped on top in a “cobbled together” fashion. The dough makes them a denser dessert.
Buckles are like a single layer cake with berries or fruit mixed into the batter.
Should you refrigerate peach crisp?
If your family is like mine, there’s no need to stick your peach crisp in the fridge! Peach crisp will last for up to two days on the counter as long as it’s covered in plastic wrap or stored in an airtight container. If you still have leftovers after two days, by all means, move them to the fridge. They’ll stay fresh for up to one week in an airtight container when refrigerated.
Can you freeze peach crisp?
Yes! This is a great dessert for making ahead and freezing. Allow your cooked peach crisp to cool completely at room temperature. Then, wrap it in several layers of plastic wrap before wrapping it in a layer of aluminum foil. You can keep your peach crisp in the freezer for up to two months.
When you’re ready to eat your crisp, let it thaw in the fridge, then warm it up in a 350°F oven for 20 to 25 minutes.
Fresh Peach Crisp Recipe
Ingredients
- 8-10 medium peaches pitted, and diced (about 5 cups)
- ½ cup brown sugar packed
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
For the crisp topping
- 1 cup old-fashioned oats
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup coconut oil
Instructions
- Preheat oven to 350°F and grease an 8"x8" or 10"x7" pan. Mix the 8-10 medium peaches, ½ cup brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon almond extract in a large mixing bowl. Make sure the peaches are well coated.
- Mix 1 cup old-fashioned oats, ¾ cup brown sugar, ¾ cup all-purpose flour, 2 teaspoon ground cinnamon, and ½ teaspoon salt in a separate bowl until well combined. Add the ½ cup coconut oil, and incorporate with a fork or your hands until crumbs form.
- Pour the peach mixture into the greased pan and spread into an even layer. Sprinkle evenly with the streusel. Bake uncovered in the preheated oven for 45-50 minutes, until the top is golden brown and the filling is starting to bubble.
- Allow to cool for 15 minutes before serving.
Notes
- This recipe makes a lot of topping. It will seem like too much but it’s worth it!
- Serve with ice cream, whipped cream, Cocowhip, or coconut whipped cream if desired.
- Peeling the peaches is not necessary for this recipe, as the skins cook down enough not to be noticed. However, there will be bits of red in your peach crisp if you don’t peel. Fresh peaches are optimal for this recipe!
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